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Please keep in mind that the various mixing
tasks and related speeds, listed in the table
below, may vary slightly from recipe to
recipe.
Please refer to it regularly as you develop
your understanding of how different
ingredients interact when mixing.
NOTES:
For most recipes, it is better to begin your
mixing on a slower speed until the
ingredients begin combining, then move to
the appropriate speed range for the particular
task.
Generally there is no one set speed for an
entire recipe. You will need to change the
speed of the Mixmaster depending on what
stage of the recipe you are working on. This
is communicated in the recipe section.
When mixing larger quantities you may need
to increase the Mixmaster speed due to the
amount of mixing required and the larger
load on the machine.
When building up a recipe that requires the
addition of dry ingredients, such as flour,
slow the speed down whilst these ingredients
are being added to avoid a snow storm effect.
Once the extra ingredients begin combining
then slowly increase to the appropriate speed
for the particular mixing task.
8
Mixing Guide
SPEED SETTING RANGE MIXING TASK
LOW FOLDING & KNEADING
1-3 Folding
Kneading – doughs (pastry, bread, scones)
MEDIUM LIGHT MIXING
4-6 Kneading - heavy doughs (large quantities)
Beating – packet mixes
Beating – creaming sugar and butter
HIGH CREAMING & BEATING
7-9 Whisking – light batters
Beating – cake mixes/heavy batters/icings
VERY HIGH WHIPPING & AERATING
10-12 Whisking – egg whites/cream